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Quote by Nicole Meier

“Regular guests had claimed she'd outdone herself with such creations as her Aberdeen Angus grass-fed rib eye with mushroom puree and beef tea; they'd gushed over her sea bass with prawn tortellini accompanied by fennel and a white wine sauce, and the crowd favorite always received lots of compliments, a chocolate orange mousse with fruit brioche.”

Quote by Nicole Meier

Book:The Second Chance Supper Club
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The Second Chance Supper Club

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Nicole Meier

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“My idea won't change the recipe. Your burger and filling are divine." He gave me a cocky grin. "Damn right they are." "I just agreed. What I'm suggesting is we can offer my idea as an add-on. You know, for an upcharge." "Just tell me. You're going to anyway." He didn't seem upset anymore. "What if we added blue cheese to the burger or crabmeat?" He scooped the burgers up and put them on a warm bun. He was listening. "Maybe call it Surf and Turf Black and Blue. Or something." "That's the best idea I ever heard." Betsy hung a ticket on the wheel. "I wish I hadn't had lunch already. I'd be the guinea pig for that!" The fryer alarm went off, and Sam pulled the basket of chicken fried chicken and hooked it to drain. "We should definitely try it. We could experiment with a couple of cheeses." That was fine by me, as long as blue cheese was one of them.”

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Book:Southern Sass and Killer Cravings
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“It's not hard to like these foods once you open your mouth to them: the anchovies, the trotters, the pig's head terrines, the sardines, the mackerel, the uni, the liver mousses and confits. Once you admit that you want things to taste like more or better versions of themselves---once you commit to flavor as your god---the rest follows. I started adding salt to everything. My tongue grew calloused, overworked. You want the fish to taste like fish, but fish times a thousand. Times a million. Fish on crack. I was lucky I never tried crack.”

CravingSeafoodSaltySurf And Turf
Book:Sweetbitter
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“They served perfectly seasoned tender steaks and creamed spinach that people dreamt about. They charged almost twenty dollars for the burger, a thick sirloin patty cooked in butter that always came out glistening. During Lent, they went fish heavy on the menu---fried perch and shrimp. They were fancy comfort food, meatloaf and chicken potpie. Their chicken paillard was lemony and crisp, served over a bed of bright greens.”

BurgersRestaurantComfort FoodSurf And Turf
Book:Marrying the Ketchups
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“For our final meal we decided on a blow-out dinner at the rustic and chic le Boeuf et le Cochon, where Quebecois chef Luc Roy brings fancy French peasant food to the Montreal masses by making it both comforting and extremely decadent. Like foie gras poutine with squeaky curds from his own dairy farm and seared duck breast with foraged chanterelles, all set amidst a simple room of rough-hewn beams and exposed brick. After much deliberation, here's what we ended up ordering: •seafood tower featuring crab legs, oysters, clams, shrimp, mussels, snails, and conch--- much of it culled from the nearby St. Lawrence River (The furry conch shell was a tad challenging.) •foie gras poutine (The consensus was "disturbingly delicious".) •two-pound lobster stuffed with fall vegetables and doused in Béarnaise (Lilly's favorite" "Can you make this for me on my birthday?" she asked between mouthfuls. I'll have to remember. It'll be a nice surprise.) •hanger steak with a sidecar of mushroom Bordelaise (Trish's favorite. She's super into protein these days.) •lamb shank with green lentils ("Unappealing color combo" was the verdict.) •pouding chômeur (Warm, mapley heaven! New favorite dessert alert!)”

PuddingQuebecSurf And TurfFrench FoodGirls Night
Book:Off Menu
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